A DIY Lifestyle Blog

Citrus and Falernum Pudding with Candied Lemons

This was my first time making my own pudding recipe. I was originally going to make a lemon pudding since we have a bunch of freshly picked lemons from my grandfather’s garden, but then I saw the tangerines and the Falernum syrup and I decided to experiment as well as using up some lemons.

This is a very creamy pudding and not too dense. The Falernum creates a rich flavor because of its hints of almond and spices. It is not overly sweet or sour, and makes a nice light desert when garnished with whipped cream, chocolate shavings, and candied lemons.

Mix the sugar, cornstarch and salt together in a large saucepan. Then add the Falernum, citrus zest, and egg yolks, stirring together until combined

Pour in the milk and heat on medium low as you stir.

Stir continuously until the pudding has thickened and remove from heat. Then add the citrus juice and the butter and keep stirring until smooth.

Pour the pudding through a sieve into a large bowl to strain out any chunks or seeds. Carefully spoon the pudding into small pudding dishes or use pretty glasses like I did. Or you can leave the pudding in the bowl if you prefer to serve it that way. Leave some room at the top for whipped cream!

Refrigerate the pudding for 3-4 hours or over night.

While the pudding is cooling, start on the candied lemons. These are super easy to make!

Put a small pot of water on to boil and slice a lemon into thin circular slices. Once the water has boiled, toss in the lemons and stir for about 1-2 minutes or until they are soft.

Remove the pot from the heat and fill a bowl with ice water. Strain the lemons from the hot water and then toss them into the ice water. Then strain them again and place them in a bowl.

Heat 1 cup of water and 1 cup of sugar in a skillet on medium low, stirring until the sugar has dissolved. Once the mixture has come to a boil, turn in down to a simmer and place the lemon slices in. Try to make sure they do not overlap too much.

Keep the lemon slices simmering in the sugar-water for about an hour, checking frequently to keep them from burning. Once most of the liquid is gone and the lemons have become almost translucent, remove the skillet from the heat.

Using tongs or a fork, place the lemon slices on a baking sheet lined with parchment or freezer paper. Allow them to cool and dry for an hour or two before using as a garnish.

Once your pudding has cooled and set and you are ready to serve, whip up some heavy cream with a whisk or blender. I actually used my tiny IKEA milk frother and it worked quite well (but only if you are whipping small amounts!) I chose not to sweeten my whipped cream so that it would be a refreshing contrast to the pudding.

To garnish just add a dollop of whipped cream, a sprinkle of bittersweet chocolate shavings, and one or two candied lemons.